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Cabbage Roll Soup
Filled with nuggets of ground beef, tender rice, a savory tomato broth, and lots of cabbage and carrots, this warming soup can be on the table in about an hour, with most of that being simmering, han
Amount | Description |
1 Medium |
Onion
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2 Cloves |
Garlic Fresh
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1 Pound (1/2 medium head) |
Cabbage
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1 Tbl |
Olive Oil
|
1 Pound |
Ground Beef
|
1 1/2 tsp |
Paprika
|
1 tsp |
Kosher Salt
|
1/4 tsp |
Pepper
|
32 Ounces (box) |
Beef Broth
|
1 Can (14.5 Oz) |
Tomatoes Diced
|
1 Can (8 Oz) |
Tomato Sauce
|
1 Cup |
Water
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1 Tbl |
Worcestershire Sauce
|
1 tsp |
Apple Cider Vinegar
|
1 leaf |
Bay Leaf
|
1/2 Cup (uncooked) |
Rice White Long-grain
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2 Tbl (for garnish, can omit) |
Parsely
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Instructions:
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Dice
1 medium yellow onion (about 2 1/2 cups), mince 2 garlic cloves, and
place both in the same bowl. Core and chop 1 pound green cabbage into
1-inch pieces (4 to 5 cups), peel and dice 2 medium carrots, and place
both in second bowl. Heat
1 tablespoon olive oil in a large pot or Dutch oven over medium-high
heat until shimmering. Add the onion and garlic, 1 pound lean ground
beef, and 1 1/2 teaspoons paprika. Season with 1 teaspoon kosher salt
and 1/4 teaspoon black pepper and cook, breaking up the meat into small
pieces with a wooden spoon, until the beef is cooked through and the
onion is softened, about 10 minutes. Add
1 box beef broth and scrape up the browned bits from the bottom of the
pan with the wooden spoon. Add 1 can diced tomatoes and their juices, 1
can tomato sauce, 1 cup water, 2 tablespoons packed light brown sugar, 1
tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1
bay leaf. Stir to combine and bring to a boil over high heat. Add
the cabbage and carrots and 1/2 cup uncooked white rice. Reduce the
heat to maintain a simmer and cook, stirring occasionally, until the
rice and cabbage are tender, about 30 minutes. Meanwhile, coarsely chop 2
tablespoons fresh parsley leaves if desired. Discard the bay leaf. Taste and season the soup with more salt and pepper as needed. Garnish with the parsley if desired.
Recipe NotesStorage:
Leftovers can be refrigerated in an airtight container up to 4 days.
The soup can also be frozen up to 3 months. Reheat over low heat, adding
water as needed if the soup has thickened.
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Originally from: |
Bob's Kitchen
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Prep Time:
(In Minutes) |
30
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17 Ingredients retrieved.
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Created by:
bob, on:
2/22/2021 10:27:14 AM; Last Updated on:
2/22/2021 10:27:14 AM, by:
bob |
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